Mixed Bean Salad

The memories of this salad dates back to my first flight to Doha where I was served this gorgeous looking salad with my meal. I was amazed at how these protein rich beans were combined in a salad instead of the rich gravy my taste buds had got so accustomed to. It was the best salad I had ever eaten and it also dawned upon me that healthy food can be tasty after all!The best part about this salad is it looks so pretty that people can’t help but fall in love with it. I have made these at parties and it always gets over in no time. It is also very easy to make ahead and keep for quick meals. Just cook the beans and refrigerate. Add veggies and devour. Not only fills your tummy instantly but also in a most delicious way.

So do try this Mixed Bean salad for your lunch or dinner and see your family love it to the core. My little one also loves it as they are easy to hold and to eat by herself (she does not like me feeding her now. why do they grow up so quickly?). Happy and Healthy cooking!Health Benefits of Kidney beans: Good source of Cholesterol lowering fiber,Great for the digestive system, Lowers blood sugar levels, Provides fat free High quality Protein, Lowers Heart Attack risk, Contains Iron and Manganese for energy..

Health Benefits of Black Eyed Peas: Being high in Fiber content they help regulate the digestive system,maintains the cholesterol levels and keeps you full longer thus helps in weight control.. Contains Potassiumwhich maintains blood pressure, Low in fat and Calories, Great source of Protein and contains Iron which is important for your diet to prevent anemia..

2. Pressure cook till soft. I normally cook on high till 1 whistle and keep on medium flame for 15 to 20 mins.3. Remove the cooked beans from the liquid. Allow it to cool down.Note: Reserve the liquid. Do not throw it away. Can be used in dals or any lentil based curry.

Notes:* You can use beans of your choice. White chickpeas can be substituted with black ones or both can be combined.* Also add cucumber/ lettuce/ sweetcorn for a crunchier salad.* After pressure cooking the beans, the cooked liquid can be used in dals or lentil based curries. Simply refrigerate the liquid in an air tight container and use when necessary.* You can also refrigerate the pressure cooked beans in an air tight container for quick salads. Just add other ingredients when needed and you are ready for a filling meal in itself.* Adding some bhujiya or sev on top makes this a mixed bean chaat too. Mix in little green chutney for more flavors.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!